Recipe by Christine
"This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
plain soy milk
apple cider vinegar
1 1/2 cups
unbleached all-purpose flour
This cake is delicious. I made some replacements though. I was going to put whipped coconut cream on top, so instead of soy milk I put coconut milk (the watery part of the coconut can). Instead of canola oil, I put coconut oil, and instead of white sugar, I put coconut sugar. As flour, I used half whole wheat, half amaranth flour. I skipped almond extract. I definitely recommend this recipe. Thanks!
This was my first vegan cake...delicious! The almond flavoring added just the right touch. I served it with powdered sugar sprinkled on top.
Excellent...I use Zweet to decrease calories...thank you for a wonderful recipe!
I made this cake for my vegan niece's birthday. Frosted it with a quick vegan chocolate frosting topped with fruit. It was a big hit!
I plan on using this recipe for my daughter's smashcake. I replaced the sugar with agave nectar and the oil with pure applesauce. Makes for a yummy and healthier version. A little more suitable for my one year old!!
I made this for my vegan friend's b-day. Everyone, including non-vegans loved it. I used 2, aluminum round cake pans to make a layer cake. I dropped the temp by 5 degrees, and the cake was done 8 minutes less than the time in the recipe. This paired nicely with a vegan, vanilla buttercream and fresh berries.
I frosted it the night before and promptly refrigerated it. No issues with the cake or frosting. I may try adding vegan cocoa powder next time for a chocolate cake.
Substituted Coconut oil, coconut milk and coconut extract for oil, milk, water and vanilla. Yummy moist cake!!
The first time I made it I accidentally swapped the water and oil measurements and when I was about to flip the pan, my dad bumped into me and half the cake fell on the floor. The dogs loved it! We all ended up standing around the counter, eating the other half with our hands like cave people. This recipe is DELICIOUS! I did sub the soy milk for soy creamer since that's all I had. Kudos to you!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Basic Vanilla Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a simple homemade yellow cake.
This cake is so dense, moist, and chocolatey, no one will guess it's vegan.
Watch how to make this decadent-tasting but actually fat-free cake.